• Preheat the oven to 425°F (190°C).
• Prepare the artichokes by cutting off the stems and removing the tough outer petals.
• Spread the petals apart and rub half of a lemon over the cut edges of the artichoke. (This will prevent the cut edge from browning)
• In a bowl, combine the Parmesan cheese, parsley, garlic, olive oil, salt, and pepper. Mix well.
• Stuff the mixture into the petals of each artichoke.
• Add water to the baking dish and arrange the stuffed artichokes inside.
• Using half of the lemon, squeeze the juice over the top of the stuffed artichokes.
• Cover with foil and Bake for 1 hour to 1 hour and 15 minutes.
• Remove the foil and continue baking for an additional 5 minutes or until the artichokes are tender and golden brown.

For the Dipping Sauce:

• In a small bowl, whisk together the egg yolk and lemon juice. Slowly pour the olive oil into the yoke mixture a little at a time while whisking to make a creamy sauce.
• Add garlic, salt, and pepper to make the dipping sauce.
• Serve the baked stuffed artichokes hot with the dipping sauce on the side, and enjoy!